Categories: Preserve

Ingredients

• 500g marmelade oranges
• 1 lemon
• 750g sugar
• 250g pectin enriched sugar
• 1 litre water

Directions

1. Cut oranges in half and scoop out pips and juice into a bowl.

2. Slice orange rind using thinnest setting on a mandolin – leave the last bit as a chunk once it is difficult to slice safely.

3. Put orange pips into a muslin cloth and tie, or put into a spice container as used for curries. Place water, rind (sliced and lumps), lemon juice, and pips in a large pan and simmer for 30 minutes.

4. Remove large lumps of rind and the bag/container of pips.

5. Add sugar and stir until dissolved.

6. Bring to boil and boil on high heat for 10-15 minutes. Stir constantly for last 5 minutes to prevent sticking and burning.

7. Test for setting on a cold saucer after 10 minutes.

8. Allow to stand for 3-5 minutes, stir, pour into hot sterile jars and close tightly.

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